simple good taste
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices (i sometimes use boccihiniii cheese)
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
Friday, March 28, 2008
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2 comments:
I'm having trouble leaving comments. Mr. Poutine, please reconfigure your matrix.
What I tried to say was: this recipe ran in the July '07 Messenger Minute. In it I suggest tomatoes-on-the-vine, the extra cost = extra taste.
And bocconcini is just pulled mozzarella, anyway. Assuming your mozzarella is actually water buffalo (because most isn't, I opt for the water buffalo bocconcini) pulled = milder taste, lighter cheese.
Great summer salad!
the matrix is working fine. your intertubes are prolly messed up.
yes great for summer. tjhanks for the tops. its comments like this that keep beanpiouytine on top of the stuff!
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